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Roasted Woodcock
From The Cook County cook book, 1912
Serves 1
Snipe are similar to woodcock and may be served in the same manner, but will require less time to roast.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 214. The excerpt below is the record exactly as published.
ROASTED WOODCOCK.— Skin the head and neck of the bird, pluck the feathers and truss it by bringing the beak of the bird under the wing, and fastening the pinion to the thigh. Put a piece of bread under each bird to catch the drippings, baste with 312 FOWL butter, dredge with flour, and roast 15 to 20 minutes over a sharp fire. When done, cut the bread in diamond-shapes, each piece large enough to stand one bird on, arrange on a platter and serve with gravy enough to moisten the bread. Garnish with Slices of lemon
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Cook this with the app: pantry check, scaling, and the assistant.